Hilah\’s Texas Kitchen: Grapefruit Sorbet


  • 45 red grapefruits
  • 2/3 honey
  • 3/4 cup hot water
  • 1/4 teaspoon orange blossom water
  • 12 tablespoons tequila


  1. Wash grapefruit and zest one to get 1 tablespoon of zest. Avoid the white pith under the zest; it’s bitter.
  2. Juice the fruits to get 2 1/2 cups juice. Press the pulp through a sieve to get all the goodness.
  3. Dissolve the honey in the hot water.
  4. Combine juice, zest, honey-water, orange blossom water and tequila. Chill 4-8 hours.
  5. Once cold, freeze in ice cream maker according to directions.
  6. Serve right away or transfer to the freezer to firm up.

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